Tuscan chickpea and farro soup

Ingredients

For 1 serving

• Cooked chickpeas140 g
• Farro40 g
• Carrots50 g
• Celery40 g
• Onion30 g
• Chopped tomatoes80 g
• Fresh sage2 g
• Vegetable broth500 g
• Extra virgin olive oil1 tablespoon
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

Method

1. Rinse the spelt in a sieve. Chop the onion, peel the carrot and chop the carrot and celery; drain and rinse the chickpeas. Heat the vegetable stock.
2. Heat the oil in a pot over medium heat and fry the onion, carrot, celery and sage leaves for 4–5 minutes, until the onion is translucent.
3. Add the spelt, chopped tomatoes and hot stock, bring to the boil and simmer over low heat, lid ajar, for 20 minutes.
4. Meanwhile mash with a fork or blend about a third of the chickpeas with a ladle of broth; add them to the soup with the whole chickpeas and cook for 10 more minutes, stirring so it doesn't stick, until the spelt is tender and the soup is thick.
5. Season with salt and pepper and serve with a drizzle of raw oil.